Cooking recipe books

This recipe is from BBC good food website. Good. Easy. Serves: 2 persons. Ingredients: 300g potatoes, peeled and cubed 1 tbsp white vinegar (the recipe called for white wine but I used rice) 2 spring onions 1 tbsp horseradish 2 tbsp crème fraîche zest ¼ lemon salt & pepper to taste chives to taste, chopped Method: Cook the potatoes in salted water until tender. Drain, then place back in the warm pan to dry out a little. Not too long! Pour the vinegar over the potatoes and add a few pinches of salt. Let sit for 10 min to cool. Add the spring onions, horseradish, crème fraîche and lemon zest and toss gently. Add salt & pepper to taste, then pour into a serving dish and scatter the chives on top.

I had a pot of  crème fraîche in the fridge just past it's expiry date but still good. I need to use it fast! , I thought. It was a lot of  crème fraîche so I found 2 recipes. Potatoes (with  crème fraîche)  and salmon (with  crème fraîche)  go well together, so why not cook them at the same time? And there you have it:  crème fraîche overload that tastes really nice. The salmon recipe is from Kate Whiteman's The ultimate book of fish and shellfish. The potatoes recipe is next. Serves: 2 persons. Ingredients: 400g salmon melted butter for brushing 5 thyme sprigs ½ lemon, sliced 2 tsp dill, chopped salt & pepper to taste 1 orange, sliced For the cucumber sauce: ¼ cucumber 10g butter 50ml white wine 1 tbsp dill, chopped 2 tbsp crème fraîche salt & pepper to taste Method: Cook the salmon : Place the salmon on a piece of foil. Season the salmon with salt & pepper to taste and brush inside and out with melted butter. Place the thyme sprigs...